My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
- 1 pound ground beef
- 3/4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 3 large eggs
- 3 tablespoons minced fresh parsley
- 3 cups 4% Daisy small-curd cottage cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese (about 6 ounces)
- 3 cups shredded part-skim mozzarella cheese, divided
- 1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
- 2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
- 3. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- 4. Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.
Mar 21, 2020I dont think this is traditional. I'm Italian. We never use cottage cheese in lasagna. Only ricotta.
Mar 13, 2020I have been Italian all of my life and have never, ever used cottage cheese in lasagna. My poor, dear mother, who was born and raised in Italy, is now rolling in her grave at the thought of this. Good God people!!!
Mar 12, 2020I ran across this recipe and it reminded me of my older cousins lasagne. Once I made it the first time it became my go to guide on layering and the cottage cheese ands ricotta sauce.. .I use my own recipe for the sauce and I think the next time I'll make it how I did as a young adult with burgundy in it. Oh so good
Nov 20, 2019Love the use of provolone cheese. I added a little more sauce.
Nov 18, 2019Delicious recipe - I’ve used it more than once. I always make just a little more sauce - we’re sauce lovers. And one additional comment to Martin. Please keep your sexist comments off of Taste oh Home. If it’s beneath you, move on.
Sep 20, 2019I was wary using pork sausage, but what a great flavor it added to this dish! This was a big hit with the family.
Jul 29, 2019Love it! I typically use more ricotta and less cottage cheese because it's hard to find an 8 oz. container of ricotta. I prefer Italian sausage to plain pork sausage. Glad there is no onion because my daughter can't tolerate them. Yum!
Jul 14, 2019I am making this right now,but...I need someone to explain the reason for provolone cheese Isn't to dry?
Jun 1, 2019I changed 3 things, no sugar, used ricotta cheese
May 19, 2019This recipe is absolutely amazing. I found this recipe 4 years ago when I had moved out on my own into my new house. This is my fourth time making it and it seems to get better every time!!!!! Good job taste of home!
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